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Château Quintus 2023

Where The Legacy of Haut Brion Meets Saint-Émilion!

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95 James Suckling
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Château Quintus 2023
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95 James Suckling
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Chateau Quintus
RED
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Why do we love it?

Chateau Quintus 2023 is a classic Right Bank Bordeaux from Saint-Émilion and has firmly established itself among the region’s finest wines. When the family behind the legendary Chateaux Haut-Brion and La Mission Haut-Brion decided to expand into Saint-Émilion and create their fifth great wine (Quintus means “fifth” in Latin), expectations were understandably high. Chateau Quintus 2023 lives up to them year after year, earning outstanding critical acclaim, with James Suckling awarding the 2023 vintage an impressive 95 points!

Chateau Quintus was first created in 2011, when the Clarence Dillon family acquired a historic estate situated on one of the finest terroirs in Saint-Émilion. Over the past fifteen years, they have added further vineyards surrounding the medieval village, making Quintus one of the largest châteaux in Saint-Émilion. Their investment extended far beyond expansion, focusing on enhancing biodiversity in the vineyards, protecting the environment, and continuously elevating the quality of the wines.

Chateau Quintus 2023 is a blend of Merlot (78%) and Cabernet Franc (22%), sourced from the finest grapes grown in the estate’s vineyards. The grapes are hand-harvested and then transferred to a separate winery dedicated exclusively to the production of this particular wine. Following fermentation, the wine is aged in French oak barrels (38% new oak) for 12 to 18 months, allowing it to develop spicy complexity, refine its structure, and prepare to truly captivate.

Chateau Quintus 2023 is one of those rare wines that will delight you whenever you choose to open it. Enjoy it now if you love vibrant fruit and youthful power or cellar it for 15 years and discover a beautifully evolved wine with softened tannins and remarkable complexity.

Tastes Like

On the nose, it is striking and expressive, with intense aromas of red and black cherries, ripe strawberries, blackberries, and plums intertwined with notes of violet, vanilla, milk chocolate, liquorice, and subtle tobacco from oak ageing. In the background, delicate herbal nuances of bay leaf and mint add further complexity.

On the palate, it is full-bodied with medium-plus acidity and firm yet silky tannins. Layers of concentrated red and black fruit seamlessly envelop the tannic structure, creating a wine of impressive depth and precision, with a tightly knit framework that promises an outstanding future.

Aroma
Body
Acidity
Aromas
red and black cherries, ripe strawberries, blackberries, plums, violet, vanilla, milk chocolate, liquorice, tobacco, bay leaf, mint
Pairs with
slow-braised pork in a red wine and plums, braised beef cheeks with mushrooms, or a roasted prime rib served with baby potatoes and rosemary.
Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 15%
Origin Bordeaux, Γαλλία
Variety Merlot, Cabernet Franc
Bottle Size 750ml
Barrique 12-18 months
Serving temperature 16°C
Aging 15+ years
Closure Cork
Organic No

PAIR IT

Pair it with slow-braised pork in a red wine and plums, braised beef cheeks with mushrooms, or a roasted prime rib served with baby potatoes and rosemary.

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper

 

 

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

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Aroma
Body
Acidity
Aromas
red and black cherries, ripe strawberries, blackberries, plums, violet, vanilla, milk chocolate, liquorice, tobacco, bay leaf, mint
Pairs with
slow-braised pork in a red wine and plums, braised beef cheeks with mushrooms, or a roasted prime rib served with baby potatoes and rosemary.

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